Recipe to Riches: Luscious Lemon Cakes
Have been enjoying this series of home cooks competing for the big prize, and marvelling how quickly Loblaw's can bring the item of the week into its freezers. The checkout clerk at Bathhurst/St Clair spontaneously told me this morning that Granny's Luscious Lemon Cakes (alas, Granny omitted in title now) were flying off the shelves.
At 1.75 EACH ($6.99 for package of 4) my prediction is of a crash and disappearance once the novelty (despite the genuine appeal of its originator) ebbs.
To begin, the lemon curd.sauce is too sweet. The cake us curiously textured - not unpleasant, but heavy and disproportionate in amount, I think, to the sauce. The pricepoint is so high as to not lend itself to casual buying - nor is the product so good as to commend itself for a repeat bit of extravagance.
I have a recipe from my Great Grandmother's southern cook which I suspect is similar to how Granny Loblaw's original receipt tasted. I make it frequently. The cake is a lot lighter, perhaps because of the number of beaten egg whites folded into the almost-flourless batter. The curd is more runny and much less sweet; and I add to the squeezed lemon juuce some zest for flavour and texture before baking in a bain marie. It takes 5-7 mins to prepare and about 25 to bake, with the choice of serving right out of the oven or at room temperature. Cost? less than $1.25 - and it makes perhaps the same four servings a little more generously proportioned. NO cooking skills or unusual kitchen aids required. I know this compares apples to oranges, but there it is.
Anyone else got views on this product? or the week 2 (I think) winner, a peach cheesecake I saw in the same freezer, apparently produced by a cook dressed up like a chorus girl? (just caught the end of the show; there must have been some logic to her attire, though Galen (curiously stiff though he's trying hard) seemed nonplussed by it as well.